Sesame Twist
5 1/2 to 6 cups of flour, divided
2 packages (1/4 ounce each) of active dry yeast
1 cup of milk
1 cup of water
2 tablespoons of sugar
2 tablespoons of vegetable oil
2 teaspoons of salt
1 egg white beaten with 1 tablespoon of water
sesame seed
In a large bowl, stir together 2 cups of flour and yeast. In a saucepan, combine milk, water, sugar,
2 tablespoons oil, and salt; heat over low heat until very warm (120 to 130ºF.). Stir liquids
into flour mixture. Beat on high speed of an electric mixer until smooth (about 3 minutes). Stir in
enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface. Knead
until smooth and elastic, 8 to 10 minutes. Cover and let rise 20 minutes. Divide dough into 4 parts.
Roll each part into a 15-inch rope. Wrap 2 ropes around each other in a spiral; tuck ends under.
Repeat. Place in two greased 9 X 5-inch loaf pans. Brush tops with egg white mixture. Sprinkle
with sesame seed. Cover and let rise in a warm draft-free place until doubled in bulk, 30 to 45 minutes.
Preheat oven to 400ºF. Bake 35 to 40 minutes or until loaves sound hollow when lightly
tapped. Turn out of pans onto a wire rack to cool. Makes 2 loaves.
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